Pimento Cheese Frittata Recipes

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PIMENTO CHEESE



Pimento Cheese image

This pimento cheese is the best! It's cheesy, tangy, peppery (spicy if you wish), and spreadable. Recipe yields 2 cups.

Provided by Cookie and Kate

Categories     Dip or spread

Time 10m

Number Of Ingredients 10

2 cups freshly grated extra-sharp Cheddar cheese
8 ounces cream cheese, cut into 1″ cubes and softened at room temperature*
4 ounces pimento peppers**, well drained and chopped if in strips
2 tablespoons mayonnaise (Duke's is traditional but I also like Sir Kensington's)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper (decrease or omit if sensitive to spice)
1/2 medium jalapeño pepper, ribs and seeds removed, and minced (about 1 tablespoon; omit if sensitive to spice)
Freshly ground black pepper, to taste
Salt, to taste

Steps:

  • In a large mixing bowl or the bowl of your stand mixer, combine the cheddar, cream cheese, pimento peppers, mayonnaise, garlic powder, onion powder, cayenne pepper and jalapeño (if using), and several twists of black pepper.
  • Beat the mixture together with a hand mixer, your stand mixer, or by hand with a sturdy wooden spoon or spatula. Beat until the mixture is thoroughly combined.
  • Taste, and add more black pepper if desired, and/or salt for more overall flavor (I usually add a pinch of two). If you'd like your pimento cheese to have more of a kick, add another pinch of cayenne. Blend again.
  • Transfer the mixture to a smaller serving bowl. Serve your pimento cheese immediately, or chill it in the refrigerator for up to 1 week. Pimento cheese hardens as it cools; let it rest for 30 minutes at room temperature to soften.

Nutrition Facts : ServingSize 1/4 cup, Calories 245 calories, Sugar 1.8 g, Sodium 355.9 mg, Fat 22.1 g, SaturatedFat 11.4 g, TransFat 0.3 g, Carbohydrate 3.5 g, Fiber 0.4 g, Protein 8.4 g, Cholesterol 60.6 mg

HOMEMADE PIMENTO CHEESE RECIPE



Homemade Pimento Cheese Recipe image

This is the BEST homemade pimento cheese. Make this classic southern recipe with just just 6 simple ingredients plus salt and pepper and can be whipped up in as little as 15 minutes. Keep the recipe handy because anyone and everyone that tries it will be asking for it!

Provided by Kimber

Categories     Appetizer

Time 15m

Number Of Ingredients 8

16 oz sharp cheddar cheese (grated)
8 oz cream cheese (softened)
1/2 cup mayonnaise
4 oz chopped pimentos (drained)
1/2 tsp garlic powder
1/2 tsp dried onion flakes
1/4 tsp salt
1/4 tsp pepper

Steps:

  • Combine all ingredients in a mixing bowl. With an electric mixer mix the cheese on low to combine and then on high for 1 minute.
  • Place the cheese in an airtight container and refrigerate for at least two hours so the flavors can meld.
  • Serve with crackers, chips, as a sandwich, or on veggies. Enjoy!

Nutrition Facts : ServingSize 0.25 cup, Calories 219 kcal, Sugar 1 g, Sodium 349 mg, Carbohydrate 1 g, Protein 11 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 57 mg

PIMENTO CHEESE FRITTATA



Pimento Cheese Frittata image

The South likes to claim pimento cheese as its own, but its origins can actually be traced back to New York, the home of cream cheese, which makes up the spread's foundation. Cheddar and mayonnaise were later additions. This frittata is a hodgepodge of creamy and spicy, celebrating the flavors and textures of pimento cheese. The fresh herbs add vibrance, and the sharp Cheddar can stand up to the spiciness of the various peppers. The chunks of cream cheese add velvety bits to each bite.

Provided by Vallery Lomas

Categories     breakfast, brunch, dips and spreads, main course

Time 35m

Yield 4 servings

Number Of Ingredients 14

2 ounces cold cream cheese, cut into 16 pieces
6 large eggs
1/4 cup heavy cream
1/2 teaspoon kosher salt
1/2 teaspoon red-pepper flakes
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1/2 medium yellow onion, diced
1/2 medium bell pepper (preferably red), trimmed, seeded and diced
2 garlic cloves, minced
1 jalapeño, diced
1 (4-ounce) jar pimiento peppers, diced
1 cup shredded sharp Cheddar
2 tablespoons finely chopped chives

Steps:

  • Heat oven to 400 degrees. Place the cream cheese pieces in the freezer.
  • In a medium bowl, whisk together the eggs, cream, salt, red-pepper flakes and black pepper until combined.
  • Add the olive oil, onion, bell pepper, garlic and jalapeño to a 10-inch cast-iron skillet and sauté over medium heat until softened, about 8 minutes. Stir in the pimiento peppers, reserving their liquid. Turn off the heat. Add the reserved pimiento liquid (about ⅓ cup) to the eggs and whisk to combine.
  • Spread the cooked vegetables in an even layer in the skillet. Sprinkle the Cheddar, chives and chilled cream cheese over the vegetables. Pour the egg mixture on top.
  • Bake until the eggs are set, 13 to 15 minutes. Remove from the oven, and let cool slightly before serving warm or at room temperature.

THE EASIEST CHEESE AND VEGETABLE FRITTATA



The Easiest Cheese and Vegetable Frittata image

A frittata for your favorite summer produce. Or just the vegetables you forgot in the crisper.

Provided by Meghan Splawn

Categories     Main dish     Egg dish     Lunch     Dinner     Frittata     Breakfast

Number Of Ingredients 12

1 tablespoon olive oil
1 small red bell pepper, diced
1/2 small sweet onion, chopped
1/2 teaspoon kosher salt
1 small zucchini, quartered lengthwise and sliced crosswise 1/4-inch thick
3 cups baby spinach, kale, or arugula
6 fresh basil leaves, coarsely chopped
6 large eggs
1/2 cup finely grated Parmesan cheese (1/2 ounce)
1/2 teaspoon freshly ground black pepper
2 medium scallions, thinly sliced
3 ounces fresh goat cheese, crumbled

Steps:

  • Arrange a rack in the middle of the oven and heat to 400°F.
  • Heat the oil in a 10-inch cast iron or oven-safe nonstick skillet over medium-high heat until shimmering. Add the bell pepper, onion, and salt, and sauté until slightly softened, about 5 minutes. Add the zucchini, spinach, and basil, and cook until wilted, about 3 minutes. Remove from the heat.
  • Whisk the eggs, Parmesan, and pepper together in a medium bowl until the eggs are broken up. Pour into the skillet over the vegetables. Sprinkle with the scallions and goat cheese.
  • Bake until the eggs are almost set, about 8 minutes. Turn the oven on to broil on high and broil until the top is set and light golden-brown, about 2 minutes more. Let cool 5 minutes before slicing and serving.

Nutrition Facts : SaturatedFat 4.4 g, UnsaturatedFat 0.0 g, Carbohydrate 4.0 g, Sugar 2.4 g, ServingSize Serves 6, Protein 10.5 g, Fat 10.8 g, Calories 155 cal, Sodium 307.4 mg, Fiber 0.9 g, Cholesterol 0 mg

SOUTHERN PIMENTO CHEESE



Southern Pimento Cheese image

This wonderful version of pimento cheese can be used for grilled cheese sandwiches, as a spread for crackers, or served alongside your favorite fried green tomatoes.

Provided by QUEENREYNEY

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 10m

Yield 12

Number Of Ingredients 9

2 cups shredded extra-sharp Cheddar cheese
8 ounces cream cheese, softened
½ cup mayonnaise
¼ teaspoon garlic powder
¼ teaspoon ground cayenne pepper
¼ teaspoon onion powder
1 jalapeno pepper, seeded and minced
1 (4 ounce) jar diced pimento, drained
salt and black pepper to taste

Steps:

  • Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.

Nutrition Facts : Calories 207.8 calories, Carbohydrate 2.1 g, Cholesterol 44.2 mg, Fat 19.9 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 8.6 g, Sodium 229 mg, Sugar 0.5 g

FRITTATA



Frittata image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 14

Olive oil, for drizzling
8 mushrooms, quartered
6 spears asparagus, chopped
Salt and freshly ground black pepper
12 large eggs
1/2 cup grated Monterey Jack
1/4 cup grated Parmesan
2 dashes hot sauce
2 tablespoons butter
1 medium onion, halved and sliced thin
1 cold baked potato, diced
1/4 cup chopped green olives with pimentos
2 jarred roasted red peppers, sliced thin
8 fresh basil leaves, chopped

Steps:

  • Preheat the oven to 450 degrees F.
  • Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
  • Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
  • In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
  • Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
  • Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.

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